Simple dairy-free sausage rolls

Hello my lovelies,

Tonight we are going to the Luna Open Air Cinema to watch The Greatest Showman. And it’s a sing along! I can’ t wait!

It’s been a run around of a day. We’ve seen two sets of friends at two different parks, made Elderflower cupcakes that don’t actually taste much like Elderflower but look good never-the-less.

But the real show stopper for tonight are our home made, dairy-free sausage rolls.

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These are just too good not to share and so easy to make!

You will need:

4 good quality pork sausages (We used Porky Whites)

1 package Jus- Rol ready rolled puff pastry sheet

Dairy free spread to grease the baking tray

Set your oven to preheat to 200 degrees if it’s a fan assisted or 220 if it’s not a fan assisted oven.

Unroll the pastry and cut in half width ways.  Slit the skins of the sausages and remove from the skin.  Place two sausages on each piece of pastry.   Fold the pastry over and roll over the edge making sure the sausages are nice and snug inside the pastry.

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Next crimp the edges with a fork

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Cut each sausage roll into 8 even slices and place on a tray.  Brush with beaten egg.

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Bake until risen up and golden brown.  Remove from the oven and allow to cool before devouring!

Bright blessings,

Mrs R

x

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Elderflower Cordial

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Hello my lovelies,

We’ve lived in this house for 4 years this year and every year I’ve told myself I’d make elderflower cordial.  Of course, I’ve never done it.  So this year, before I could talk myself out of it, I picked these gorgeously fragrant flowers.

You’ll need twenty heads of these beauties.

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To make this ridiculously easy cordial you will need:

1 litre of water

20 heads of elderflower

2 kilograms of white sugar

2 lemons, skin peeled off with a potato peeler and then sliced into discs

75g citric acid (you can buy food grade citric acid from Ebay for a couple of quid)

In a pan, bring the water and lemon peel to the boil.

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Meanwhile, shake the elderflower bunches over the sink to shake off any bugs.  Rinse lightly.

Once the water is boiled, remove from the heat and add the sugar.  Stir until the sugar dissolves completely.

Add the lemon slices and elderflower then cover for 12 hours and allow to infuse.

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Strain well through a fine seive and some muslin cloth (we used a clean cotton handkerchief) into a bowl.  Pour into sterilized jars, seal and label.

Use your cordial to make up a refreshing drink mixing 1/5 parts cordial and top up with water.  Fizzy water can also be used.

Or, mix 1/5 parts cordial with some prosecco and enjoy on the terrace :0)

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Bright blessings,

Mrs R

x

Dairy-free choc banana bites

Hello my lovelies,

Sometimes it’s difficult to get kids to eat their fruit and veggies.  Right now, Missy is loving veggies but doesn’t seem too interested in fruit.  I know, right!  Crazy!  For most kids, it’s the other way around.  Trust Missy to be different.

I had a couple of bananas that were starting to get black spots on the skin and knew Missy would pass them over because of this.  I figured  the only way I could get her to eat them was to smother them in something desirable. And this is what I came up with.

I must add that this is (besides the microwaving part) a very child friendly bit of food prep and the kids will love getting involved.

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These couldn’t be easier to make.   First, peel and chop up two bananas into chunks and skewer them.

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Next, melt some dairy free chocolate in the microwave.  We used Moo Free chocolate.  Melt only 30 seconds at a time and stir well between microwave time.  Chocolate burns very quickly so watch it carefully.

 

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Next, dip the banana into the melted chocolate using a spoon to help to coat the underside of the banana chunks.  Be careful  as the banana tends to want to slip off the skewer.

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Next sprinkle the chocolate covered banana with sprinkles of your choice (being careful to ensure that the sprinkles are dairy free) and set onto a plate to cool.

**After trying to eat these, we found that putting them on a plate to set was not the best idea!  They stick terribly!  Rather, place them on a tray covered in waxed paper to cool. Then they will come off easily. Not that Missy didn’t have tremendous fun prising the bananas of the plate 🙂 **

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Set in the fridge for a few hours before digging in!

Bright blessings,

Mrs R

x

DIY all natural lip scrub recipe

Hello my lovelies,

It’s half term here in the UK and it’s raining. Of course it’s raining. It’s half term and I have a seven year old to entertain.  Of course, it’s bloody raining!

Anyhoo!

I found some cute little clear butterfly pots at The Works a couple of weeks ago and thought they would be perfect to make some lip balm with.  But it’s that time of year when my lips are always dry and rough from the change in the season.  I’ve seen lip scrubs in some high end stores and figured, it couldn’t be that difficult to make one.  So Missy and I gave it a go.

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The ingredients, are probably those that you already have in your pantry.  You will need:

1t coconut oil

1t honey – we used some lavender flower honey we got in Germany last year

2 1/2 of white sugar or brown if you prefer

1/4 t vanilla bean extract (optional)

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Measure all ingredients into a bowl and combine well.  Try not to eat it!  It smells and tastes fabulous!

Spoon carefully into the little pots and there you have it!

Easy peasy lemon squeezy!

Bright blessings,

Mrs R

x

Dairy-free banana bread recipe

 

With a daughter who has a dairy and apple intolerance, it can be difficult to find shop bought dairy free items that not only taste good but aren’t filled with undesirable ingredients. I constantly adapt recipes to so my daughter can enjoy the same foods as everyone else. During the school holidays, when you’re out and about, a coffee and a piece of cake can easily cost you £5.50 each. That’s if you can find anything dairy free that is. It’s so easy to make your own and cost effective too. This recipe is based on a recipe by Tessa Kiros. I’ve adapted it to make it dairy free and made a few other small changes to taste. Dairy free banana bread recipe 125g dairy free spread 180g sugar 1 rounded tablespoon treacle 4 ripe bananas, mashed 2 free range eggs 1 teaspoon vanilla extract ½ teaspoon cinnamon 250g plain flour 1 teaspoon baking powder ¾ teaspoon bicarbonate of soda 3 tablespoons almond milk (or you could use oat or rice milk if you can’t have nuts) Preheat the oven to 180 degrees centigrade. Grease a loaf tin with dairy free spread. Cream the dairy free spread with the sugar and treacle. Add the eggs, vanilla, cinnamon and banana and mix well. Add the flour and baking powder and mix until smooth. In a cup, mix the warm milk and bicarb until no lumps remain. Add to the banana mixture and combine well. Pour the banana mixture into the greased loaf tin and bake for between 50 – 60 minutes or until a skewer inserted into the middle of the loaf comes out clean. Turn out onto a metal rack and allow to cool. Serve warm with dairy free spread.

I hope you enjoy my video and for more dairy free and other recipes, be sure to give this video a thumbs up!

Bright blessings,

 

Mrs R

Hot Chocolate Butterbeer Station

Hello my lovelies,

I have a confession to make.  I had planned on setting this Hot chocolate Butterbeer Station up on the last weekend of November, just in time for Christmas tree decorating but it’s just been so cold outside!

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Unfortunately, this little bureau is in a weird spot; on the small piece of wall that joins the back door of the kitchen to the living room sliding doors which means there are windows on either side. This makes taking a decent picture impossible, however, it means that everything I need to make a gorgeous cup of hot chocolate butterbeer is near the kettle.

This Butterbeer sign is from Two Delighted. As two fellow potterheads they have some gorgeous free printables for anyone wanting to recreate their fantastic Harry Potter party.

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Our hot chocolate station last year was a total mish-mash of different hot chocolate and drink powders and sprinkles.  This year, I wanted a much simpler look and I guess sticking with butterbeer instead of every other hot drink known to man means I’ve achieved that.SONY DSCKnowing I wanted to create a hot chocolate butterbeer station meant I could incorporate a few of the other Potter related projects I’ve worked on including the Three Broomsticks tray I made a couple of summers ago and my newest addition, the Butterbeer mugs.

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Originally, I was going to wait until we went to the Harry Potter Studio tour and buy some Butterbeer tankards there to make hot chocolate in.  I then realised that they would probably crack with hot liquid in them because they’re plastic and meant for a cold drink.   I then found a lovely lady on one of the groups I follow on Facebook who made me these specially printed labels that get baked onto glass!  I can’t tell you how delighted I am with how these heat resistant Butterbeer mugs came out.

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On a trip to TK Max earlier this year I found the Hazelnut and Vanilla syrups for £3.99 each and had to scoop them up for my Butterbeer station.  They taste awesome and really add something special to the mix.  I’ve also added some caramel syrup which was one  I picked up at Morrisons on sale for £2.

The sprinkles above are small honeycomb pieces I got from B&M in the baking section and tiny gold sprinkles that are from Morrisons Christmas range. They’re the perfect addition to any Butterbeer hot chocolate.

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The recipe for Hot Chocolate Butterbeer is as follows.  Make up your favourite hot chocolate the way you usually do.  Add 1 tablespoon of vanilla syrup, 1 teaspoon of hazelnut syrup, 1 teaspoon of caramel syrup and mix well.  Add squirty cream and top with white marshmallows and sprinkles.  Or chocolate ice cream syrup topping.

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It couldn’t be easier!

Bright blessings,

Mrs R

xxx

Easy Focaccia

Hello my lovelies,

I must apologize for not blogging much recently, I am working on rectifying this and hope to bring you some great blog posts, recipes and ideas every week starting today.

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It’s half-term for us and as such I try to do some baking or cooking with Missy (DD has now been renamed to Missy since she’s 7 going on 15!). She was really craving pizza but as a dairy free kid she can’t have shop bought pizza.  I know I can buy frozen pizza bases but I find they expensive when we can whip up a batch of pizza dough for mere pennies.  Plus, I get the added bonus of teaching Missy about weights and measures and help her to learn the life skill of cooking.

We made her pizza and used Marchego cheese which is a hard goats cheese. While I know this isn’t dairy free it doesn’t contain the cows milk protein that affects her, however, she only has it occasionally.

After we made her pizza, there was a lot of dough left and I really didn’t fancy pizza because I was having chicken soup for lunch.  Then I had an inspired thought… I could make focaccia!

 

This pizza dough is really versatile and can be used to make pizzas, focaccia, calzones, dough balls and much more.  Check out Kitchn’s post for some great ideas.

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Here’s the pizza dough recipe I use.  It’s easy enough for kids to help but best made in the morning so that it has time to prove if you want to use it to make lunch. If you’re using it to make dinner, make it in the early afternoon.

Easy Pizza dough

500g plain flour

1 sachet of dried yeast

1 tsp each of sugar and salt

250ml of warm water mixed with 2 tsp olive oil

Mix all the ingredients together in a large bowl until the dough is soft and well combined.  Knead well in the bowl for about 5 minutes to break down the gluten.

Place the dough in a warm place covered with a tea towel for about an hour until it’s doubled in size. Probably about an hour or so.

Knead the dough again  (also called knocking it back) for another 5 minutes. Cover with the tea towel and allow to rise in warm place.  About 1-2 hours.  It should be nicely risen.

This should make one small pizza and one swiss roll pan sized focaccia.

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To make the focaccia,  simply grease a swiss roll pan with a little olive oil and press the remaining pizza dough into the pan.  Make little dents in the dough with your fingers pressing all the way into the bottom of the pan.  Add some fresh sprigs of rosemary and brush with more olive oil all over the surface. Sprinkle with sea salt and bake at 220 degrees Celsius until it’s golden brown.

Simples!

 

I hope you enjoy this recipe and as always, if you try the recipe please leave me a comment and let me know how you enjoyed it.

Bright blessings,

Mrs R

x